Entrées 2017-05-25T04:14:25+00:00



  • Roasted Garlic Rubbed Grilled Colossal Gulf Shrimp
  • Soy Glazed Pacific Northwest Salmon Steak with Wasabi Cream Sauce
  • Grilled Salmon Filet with Mango, Papaya Salsa
  • Pan Seared Sea Scallops served with Sweet Corn Mash and Chive Beurre Blanc
  • Sesame Seared Fresh Tuna with Grilled Asian Stir Fried Vegetables
  • Cumin Potato Thread Encrusted Chilean Sea Bass with a Smoked Tomato and Balsamic Concassé
  • Grilled Diver Sea Scallops with Cilantro Lime Butter
  • Oven Roasted Swordfish Medallion Stuffed with Blue Crab and Served in a Caramelized Onion Broth
  • Crispy Seared Red Snapper Filet with Soy Ginger Sauce
  • Wild Caught Salmon en Papillote with White Wine and Julienne Vegetables
  • Pan Seared Cod and Julianne Vegetable in a Spicy Coconut Curry Broth
  • Grilled Chili Rubbed Swordfish Steak topped with Corn Relish


  • Herb Roasted Tenderloin of Beef with Horseradish Tomato Cream
  • Grilled Frenched Pork Chops Served with Italian Vinegar Peppers
  • Double Thich Rosemary Roasted Veal Chop with White Bean Ragout
  • Dijon Encrusted Rack of Lamb Served with Lamb au Jus
  • Seasonal Stuffed Roulade of Pork Loin
  • Veal Scaloppini Stuffed with Fontina Cheese and Imported Proscuitto Served with Marsala Sauce
  • Oven-Roasted Tenderloin of Beef with Roasted Garlic Demi-Glace
  • Rosemary Lamb Brochettes with Roasted Garlic Jus
  • Marinated Grilled Brochette of Beef Accompanied by Roasted Vegetables
  • Veal Piccata (lemon wine sauce with capers)
  • Au Poivre Style Seared Sirloin of Beef with Brandy Sauce
  • Rosemary and Tomato braised Lamb Shank


  • Herb Roasted Statler Breast of Chicken with Chive Velouté
  • Roulade of Chicken Breast with a Mushroom Duxelle Stuffing
  • Grilled Statler Breast of Chicken with Basil and Oven Dried Tomato Sauce
  • Traditional Stuffed Chicken Breast with a Sage Mirepoix Stuffing and Herb Sauce
  • Turkey Filet Mignon Wrapped in Smoked Bacon and Served with Turkey Jus
  • Roasted Statler Breast of Chicken served with a Curried Mango and Red Pepper Chutney
  • Prosciutto, Fontinella, and Asparagus stuffed Chicken Breast
  • Chicken Breast Stuffed with Cranberry Cornbread Stuffing and Smokey Ancho Tomato Glaze
  • Roasted Chicken Roulade with Seasonal Stuffing
  • Pan Seared Duck Breast with Cranberry Orange Reduction Sauce
  • Oven Roasted Cornish Game Hen with Portobello and Wild Rice Stuffing
  • Roasted Turkey Breast Roulade with Seasonal Stuffing
  • Crispy Hoisin BBQ’d Duck Breast with Grilled Scallions


  • Grilled Asian Tofu with Stir Fry Vegetables
  • Pasta Primavera (pasta tossed with garden fresh vegetables, olive oil, and parmesan cheese)
  • Sun dried Tomato Risotto Cakes topped with Spinach sautéed in Fruity Olive Oil and Garlic with Crispy Fried Leeks
  • Grilled Polenta with Roasted Vegetable Marinara
  • Vegetarian Mousaka (layered eggplant, zucchini, summer squash, roasted red peppers, & Portobello mushrooms baked in a cheese sauce)
  • (We can customize any vegetarian meal to your specifications.)